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Mini chicken pies Recipe


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     Mini chicken pies

Category   Appetizers
Sub Category   Gameday-Tailgate
Servings   10-12

For the pastry-
150g whole wheat flour (harina del trigo integral)
300g wheat flour (harina del trigo)
1 tsp salt
225g butter (room temperature)
2tbsp cold water
Fpr the filling-250g mushrooms
1 onion
4 spring onions
2 chicken breasts
2 tsp thyme
4 eggs
1.5dl cream
150g grated cheese

Mix whole wheat flour, wheat flour and salt in a bowl. Cut the butter into cubes and add to the flour. Knead the butter well into the flour and add a little water. Place the dough in the fridge while you make the filling.
Clean the mushrooms and cut into quarters and fry on a pan. Cut onions and springonions and add to the browned mushrooms for a short time. Put on a plate and put aside.
Cut the chicken into small cubes and fry them in a little oil in the same frying pan until cooked through. Season with salt, pepper and thyme. Add the mushroom, onions and springonions to the pan and mix well together. Remove the pan from the heat and let meat and vergetables cool while you form the pie bottoms. Whip eggs and cream together and put aside.
Seperate the dough into the required number of pies and line pre-greased ramekins (approx 8cm) with the dough. Pre-bake for 5-10 minutes at 200 deg.c Fill each pie with the meat and vegetable mixture and pour over the egg and cream mixture. Sprinkle with grated cheese and bake the pies for 15-20 minutes at 200 deg.c
Serving Suggestions
Serve warm or cold.

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